Goat Cheese Bruschetta

“The tangy goat cheese brings out the acidity while the sweet sun dried tomatoes highlight the watermelon and strawberry characteristics of the Rose.”
– Denise Gill, AVV Tasting Room Manager

– Serves 6 to 8 –

12 oz. goat cheese logs (freeze ½ hour to slice then crumble)
½ cup sun dried tomatoes, drained and chopped
¹⁄³ cup fresh basil, chopped
¼ cup fresh parsley, chopped
½ tsp. fresh rosemary, minced
4-5 medium size garlic cloves, minced
½ cup AVV olive oil
¼ tsp. dried thyme
¼ tsp. pepper flakes
Salt and pepper, to taste
1 French bread baguette, sliced
Additional fresh basil for garnish

Method of Preparation:
Crumble the goat cheese into the bottom of a shallow serving dish.
Combine all chopped and minced ingredients in a bowl with the olive oil, thyme and pepper flakes. Season with salt and pepper, to taste. Pour evenly over goat cheese, then cover and marinate in the refrigerator a minimum of 2 hours to overnight.
Remove from refrigerator 30 minutes prior to serving.
Serve on a toasted, sliced baguette and garnish with fresh basil leaves.

Note: For a warm appetizer, place cheese mixture on top of toasted baguette, then broil until slightly melted. Garnish with fresh basil leaves.